This easy garlic mushrooms recipe features tender mushrooms sautéed in garlic butter with fresh herbs. A perfect side dish or appetiser ready in under 10 minutes!
Garlic mushrooms are a classic Spanish dish. They are commonly served as a tapa or racion, which is a plate shared by a group of people. They're also a very versatile side dish to enjoy with grilled steak or chicken, or as a topping for pasta or risotto. Serve as part of a breakfast spread or as a pizza topping.
It’s quick to make and elevates any meal with its rich, buttery flavour. Whether served as a side dish or a simple appetiser, it always disappears quickly!
Tips
- Vegan option – just use olive oil or vegan butter instead of regular butter.
- Low-fat option – use a light butter alternative or leave out the butter altogether for a healthier version.
- Herbs and spices – try adding some fresh thyme or rosemary for extra fragrance. A sprinkle of smoked paprika or chilli flakes will add some heat.
- Additional ingredients – for a tangy twist, try adding a splash of balsamic vinegar or lemon juice.
- Leftovers – use up any leftovers as a filling for an omelette or savoury crepe or stir into creamy pastas or soups for added depth of flavour.
- This garlic mushrooms recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Chestnut or button mushrooms work best, but you can also use shiitake or oyster mushrooms for a more gourmet flavour.
These mushrooms are best enjoyed fresh, but you can prepare them in advance and reheat gently in a skillet or frying pan before serving.
Keep cooled mushrooms in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of butter or oil.
It’s not recommended to freeze this dish as the mushrooms may lose their texture upon thawing. Instead, keep them in the fridge and use within a few days.
Cook them over a medium high heat in a single layer without overcrowding the pan, which allows the moisture to evaporate quickly.
Freshly chopped garlic is recommended for the best flavour, but garlic puree can be used in an emergency.
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HOW TO MAKE THESE EASY GARLIC MUSHROOMS
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 500g chestnut mushrooms, halved or quartered depending on their size
- 2 cloves garlic, chopped
- 2 tbsp flat leaf parsley, finely chopped, plus extra to garnish
- salt and freshly ground black pepper
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Transfer to a serving bowl and serve.
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Easy Garlic Mushrooms
Equipment
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 500 g (1.1 lb) chestnut mushrooms halved or quartered depending on their size
- 2 cloves garlic chopped
- 2 tbsp flat leaf parsley finely chopped, plus extra to garnish
- salt and freshly ground black pepper
Instructions
- Heat the olive oil and butter in a large frying pan over a medium to high heat. Add the mushrooms and the chopped clove of garlic and cook for 4 minutes, until browned. Add the chopped parsley and season with salt and freshly ground black pepper, to taste. Transfer to a serving bowl and serve.
Notes
- Vegan option – just use olive oil or vegan butter instead of regular butter.
- Low-fat option – use a light butter alternative or leave out the butter altogether for a healthier version.
- Herbs and spices – try adding some fresh thyme or rosemary for extra fragrance. A sprinkle of smoked paprika or chilli flakes will add some heat.
- Additional ingredients – for a tangy twist, try adding a splash of balsamic vinegar or lemon juice.
- Leftovers – use up any leftovers as a filling for an omelette or savoury crepe or stir into creamy pastas or soups for added depth of flavour.
- This garlic mushrooms recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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